Don't say I envy foreign things. Wok in Japan is indeed slightly better than that in China. Because of the difference in technology and material selection, Japanese iron pots are lighter. The Japanese wok brands I know are: Dai Ji, RIVERLIGHT, Kanda, COOK-PAL…… ... I have bought Kanda woks many times as gifts for my own use, because their iron content exceeds 99% and their market share in Japan exceeds 90%. Besides, I have a quick temper. In the past, several cans were damaged. The pot body joint of Kangda iron pot is fixed with stainless steel stamping rivets. The triangular structure is very strong, so don't worry about falling off. Moreover, the warranty period is 10 year, and it can be renewed for 10 year, which is equivalent to a 20-year warranty! The cost performance is also the highest among these models!